When talking about chestnut cake, one cannot help but think of Tuscany. Who better than them knows how to prepare this recipe? So here, directly from Quarrata, is the Luca’s Castagnaccio. It’s an ancient recipe that originated as a country dessert and is still passed down today. It’s a very easy preparation that keeps for several days. Try it yourself, you’ll surely like it; with the first bite, you’ll taste the aroma of chestnuts and the scent of rosemary. Below, you can also try other chestnut recipes listed here.

- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Luca’s Chestnut Cake Ingredients
- 2 cups chestnut flour
- 1.7 cups water
- 4 tbsps extra virgin olive oil
- 1.4 oz pine nuts
- 1.1 oz raisins
- rosemary
- 1.8 oz rum
Luca’s Chestnut Cake Tools
- Bowl
- Baking Pan
Luca’s Chestnut Cake Steps
First, soak the raisins in the rum and let them sit for at least 15 minutes. Sift the chestnut flour into a bowl. Mix with a whisk and gradually pour in the water, continuing to stir until you get a smooth and creamy mixture.
Add the pine nuts and the drained and dried raisins, leaving some pine nuts and raisins aside for the top. Mix everything well now.
Line a 10-inch baking pan with parchment paper, pour in the mixture, level it well, sprinkle the rest of the pine nuts, raisins, and oil on top. Scatter some rosemary needles here and there, which will release their fragrance during baking.
Bake in a pre-heated oven at 356°F and let it cook for about 35/40 minutes. Always adjust according to your oven. Let it cool before cutting and serving.
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